How does the recipe nutrition label maker calculate calories and nutrients per serving?

It converts every ingredient into exact gram weights using USDA FoodData Central portions, sums total batch nutrients, subtracts moisture or baking evaporation loss to determine cooked batch yield, scales by your declared metric serving size, and applies exact FDA 21 CFR 101.9 rounding rules.

Should ingredients on an FDA label be sorted before or after baking moisture loss?

Under FDA 21 CFR 101.4, ingredients are listed in descending order of predominance by weight in the formula (or with water evaporation accounted for properly). Meanwhile, nutrients per serving reflect the finished edible portion after baking or simmering water loss.

Can I paste an entire recipe at once instead of adding ingredients one by one?

Yes. The Smart Batch Recipe Paste Parser lets you paste lines like "2 cups rolled oats" or "0.5 cup raw honey", parses fractions and kitchen units, and matches them automatically against USDA Foundation and SR Legacy nutrition profiles.

Batch Recipe Paste Parser ActiveUSDA + Moisture Loss Math + 21 CFR 101.4 Sorting

Recipe Nutrition Label Maker — Calculate FDA Labels From Ingredients

Paste your full recipe text or add USDA Foundation ingredients line by line. Automatically account for baking water evaporation, sort ingredients descending by weight, and catch Top 9 allergens before printing.

State Cottage Food Laws 7 FDA Templates

Recipe Formula Presets:

220 kcal / serv45g2 Allergens

1. Recipe Formula & USDA Ingredients

Search USDA Foundation & SR Legacy foods, paste a recipe list, or add a supplier COA.

Smart Batch Recipe Paste Parser

Supports fractions (1/2, 1 1/3) & kitchen units (cup, tbsp, oz, g).

INSTANT

Quick fill:

No USDA match for “”. Try a simpler term or click .

Active Formula (6 ingredients)

Raw: 513.0gCooked: 451.4g

Whole Grain Rolled OatsFoundation

1137 kcal

Raw Wildflower HoneySR Legacy

274 kcal

Sliced AlmondsFoundation

376 kcal

High-Oleic Sunflower OilFoundation

309 kcal

Toasted Sesame SeedsSR Legacy

115 kcal

Sea SaltSR Legacy

0 kcal

Moisture / Baking Evaporation Loss

12% lossYield: 451g

Concentrates nutrients per finished gram while sorting ingredients by raw weight.

2. Descending Ingredient Statement & Top 9 Allergens

Auto-sorted heaviest to lightest per 21 CFR 101.4 + FALCPA & FASTER Act (incl. Sesame).

Bold Allergens Inline

Ingredients: Whole Grain Rolled Oats, Honey, Almonds, Sunflower Oil, Sesame Seeds, Sea Salt.

Contains: Tree Nuts (Almonds), Sesame.

US Top 9 Major Allergens (Click to toggle manual override)2 active

3. FDA Regulation Mode, Format & Serving Size

Switch instantly between 21 CFR 101.9 Food Panels and 21 CFR 101.36 Supplement Facts.

Product / Recipe Name

Serving Size (Household Measure)

Metric Serving Weight / Volume

Servings Per Container

Container Text Display (optional)

Lab-Tested / Manual Nutrient Override

Optional: Override USDA recipe math with exact per-serving values from a lab assay.

Enable Manual Override

4. Packaging Metadata, Cottage Food Disclaimer & UPC-A Barcode

Printed cleanly below the label box on exported K-100 PDF & SVG packaging proofs.

Business / Brand Name

Street Address / City, State ZIP

UPC-A Barcode (11 or 12 digits, optional)

Pre-Fill State Cottage Food Statement

Cottage Food Home-Kitchen Disclaimer (Editable)

Live Preview (Watermarked) —

PROOF · VERTICALCMYK K-100 VECTOR

Include Ingredients & AllergensPrint Crop Marks

Free Sample PDF

Live 21 CFR Compliance Audit

6 Pass

Serving Size Metric Declaration
Serving size set to 1/2 cup (45g).
Added Sugars <= Total Sugars
Added sugars (7.4g) do not exceed total sugars (8.0g).
Saturated + Trans Fat <= Total Fat
Saturated + Trans fat (1.1g) within total fat (9.7g).
Dietary Fiber <= Total Carbohydrates
Dietary fiber (4.1g) within total carbs (29.5g).
21 CFR 101.9(f) Simplified Format Eligibility
Full nutrition panel required (fewer than 8 core nutrients are insignificant).
Top 9 Major Allergens Declared (FASTER Act 2023)
Contains: Tree Nuts (Almonds), Sesame.

Formulation Engineering

How Our Recipe Nutrition Math & Yield Loss Engine Works

1. USDA Portion-to-Gram Conversion

Kitchen measurements like 1 cup rolled oats (81g) or 1 tbsp honey (21g) map to ingredient-specific USDA FoodData Central gram weights instead of naive water densities.

2. Moisture / Baking Evaporation Concentration

When cookies bake or sauces simmer, water evaporates while calories, carbs, fat, and sodium stay behind. Setting 12%–25% yield loss divides batch nutrients by the finished cooked weight so your label doesn’t under-report calories.

3. 21 CFR 101.4 Descending Ingredient Order

Every ingredient automatically sorts from heaviest to lightest formula weight, appends parenthetical sub-ingredients, and scans all 9 FALCPA + FASTER Act allergens (including Sesame).

Formula: Cooked Batch = Raw Weight × (1 − Loss%) · Per Serving = (Σ Batch Nutrients ÷ Cooked Batch) × Serving Metric

Export Ready PDF ($19 Pass) →